Homemade candy has been a holiday tradition for hundreds of years. Readers submitted almost 300 candy entries of their family holiday favorites, making it a difficult decision narrowing down entries.
Ultimately, winners emerged as judges sampled from 14 different selections including a variety of caramels, fudge, toffee, hard candies and chewy favorites.
First place went to the winning combination of toasted nuts, toffee and chocolate in Linda Pittman’s Triple Nut Toffee. The Honey Caramels, submitted by Jerry Daugherty, were a close second place for their smooth luscious texture and Carol Walk’s Snickers Fudge placed third for its chocolate, peanut, caramel combo that tastes just like its namesake.
The five honorable mentions are: Chocolate Amaretto Snowballs, submitted by Nancy H. Peterson; Rock Candy, submitted by Diane Sherman; Pecan Espresso Bark, submitted by Barbara Wiesen; Nougat, submitted by Mary H. Hammann; and Maple Bacon Fudge, submitted by Dorothy Billington.
View all submissions below. There will be something to entice the sweet tooth in every family.
6 Cups of sugar
11/3 bottles of Karo syrup
1/3 bottle =2/3 cup
3 13 oz cans of evaporated milk
½ pound of butter
2 tsp. vanilla
3 cups of pecans or black walnut (chopped)
Bring sugar, Karo and 1 can of milk to a full boil and boil for 15 min;
Add slowly 1 can of milk and boil 15 minutes
Add slowlyl can of milk and boil until 242 degrees F
Add nuts, vanilla and butter and stir in.
Pour on buttered jelly roll pan. Let cool several hours.
Cut into squares on cutting board. Put in frig 10 minutes
To let harden a little. Wrap in wax paper and store in box and
Keep in a cool place.
Yield: approx. 6 lbs.
Egyptian Electric Cooperative Association